Here’s a classic Cinnamon Swirl Bread recipe—soft, slightly sweet bread with a gooey cinnamon-sugar swirl inside.
Ingredients (Makes 1 loaf)
For the Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 cup warm milk (110°F / 43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Cinnamon Swirl:
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter, softened
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tsp milk
- 1/4 tsp vanilla extract
Instructions
- Prepare the Dough:
- In a small bowl, dissolve yeast in warm milk and let sit 5–10 minutes until foamy.
- In a large bowl, combine flour, sugar, and salt.
- Add melted butter, egg, and yeast mixture. Mix until dough forms.
- Knead 8–10 minutes until smooth and elastic.
- First Rise:
- Place dough in a greased bowl, cover, and let rise in a warm spot 1–1.5 hours, until doubled in size.
- Prepare the Swirl:
- Mix brown sugar and cinnamon in a small bowl.
- Shape the Bread:
- Roll the dough into a rectangle (about 9×12 inches).
- Spread softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly.
- Roll the dough tightly into a log, pinching the seams.
- Place in a greased 9×5-inch loaf pan.
- Second Rise:
- Cover and let rise 30–45 minutes until puffy.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake 30–35 minutes until golden brown and hollow-sounding when tapped.
- Remove from pan and cool on a wire rack.
- Optional Glaze:
- Mix powdered sugar, milk, and vanilla. Drizzle over cooled bread.
💡 Tips:
- For extra gooeyness, add 1–2 tbsp melted butter over the cinnamon sugar before rolling.
- Swirl can be enhanced with chopped nuts or raisins.
- Slice with a serrated knife for neat pieces.
If you want, I can also give a slow cooker version of cinnamon swirl bread or a quick yeast-free version that doesn’t need long rising.
